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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Basically a vegetable soup with mushrooms. Had a bumper crop of tomatoes, and needed to use them up. Everyone seemed to like it, so I decided to post it. Ingredients:
1 lb fresh mushrooms, thinly sliced (type your choice) |
4 tablespoons butter, divided |
1 onion, chopped fine |
2 garlic cloves, minced |
2 carrots, chopped |
3 celery ribs, finely chopped |
3 tablespoons all-purpose flour |
8 cups beef broth |
2 tomatoes, peeled, seeded and chopped |
1 (15 ounce) can tomato sauce |
1 teaspoon kosher salt |
1/2 teaspoon black pepper, freshly ground |
3 tablespoons fresh parsley, minced (if using dried, use half the amount) |
sour cream (may use low fat or light if desired) (optional) |
Directions:
1. In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
2. Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
3. Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
4. Garnish each serving with a dollop of sour cream if desired.
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